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@article{ART002424304},
author={Min-Jee Kim and Shin Na Rae and Myeong-Jong Lee and Hojun Kim},
title={Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation},
journal={Journal of Korean Medicine for Obesity Research},
issn={1976-9334},
year={2018},
volume={18},
number={2},
pages={96-105},
doi={10.15429/jkomor.2018.18.2.96}

TY - JOUR
AU - Min-Jee Kim
AU - Shin Na Rae
AU - Myeong-Jong Lee
AU - Hojun Kim
TI - Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation
JO - Journal of Korean Medicine for Obesity Research
PY - 2018
VL - 18
IS - 2
PB - The Society of Korean Medicine for Obesity Research
SP - 96
EP - 105
SN - 1976-9334
AB - Objectives: The aim of this study was to examine the effect of Asparagus cochinchinensis (AC) and fermented AC (fAC) on microorganisms and efficacies. Methods: AC was fermented for four weeks without using any bacterial strains. Then we investigated fermentation characteristics including potential of hydrogen (pH), total sugar, microbial profiling and antioxidant compound contents such as total polyphenol and total flavonoid. The anti-obesity effects of AC and fAC were evaluated by using Oil Red O staining in 3T3-L1 adipocyte. Also anti-diabetic effects of them were evaluated by using 2-[N-(7-nitrobenz-2-oxa-1,3-diazol-4-yl)amino]-2-deoxy-d-glucose (2-NBDG) uptake in C2C12 skeletal muscle cell. Results: Both pH and total sugar of fAC were decreased significantly compared to unfermented AC. And the abundance of total bacteria and lactic acid bacteria increased during fermentation, especially Lactobacillus plantarum. Also fermentation of AC increased the content of total polyphenol. On the metabolic aspects, we found that AC and fAC suppressed fat accumulation. Conclusions: After four weeks of fermentation, AC increased concentrations of active compounds, altered microbial composition, and inhibited fat accumulation such as triglyceride. These results indicate that fermentation of AC might be a beneficial therapeutic approach for obesity.
KW - Asparagus cochinchinensis;Fermentation;Microbiota;Lipid metabolism;Glucose metabolism disorders
DO - 10.15429/jkomor.2018.18.2.96
ER -

Min-Jee Kim, Shin Na Rae, Myeong-Jong Lee and Hojun Kim. (2018). Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation. Journal of Korean Medicine for Obesity Research, 18(2), 96-105.

Min-Jee Kim, Shin Na Rae, Myeong-Jong Lee and Hojun Kim. 2018, "Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation", Journal of Korean Medicine for Obesity Research, vol.18, no.2 pp.96-105. Available from: doi:10.15429/jkomor.2018.18.2.96

Min-Jee Kim, Shin Na Rae, Myeong-Jong Lee, Hojun Kim "Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation" Journal of Korean Medicine for Obesity Research 18.2 pp.96-105 (2018) : 96.

Min-Jee Kim, Shin Na Rae, Myeong-Jong Lee, Hojun Kim. Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation. 2018; 18(2), 96-105. Available from: doi:10.15429/jkomor.2018.18.2.96

Min-Jee Kim, Shin Na Rae, Myeong-Jong Lee and Hojun Kim. "Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation" Journal of Korean Medicine for Obesity Research 18, no.2 (2018) : 96-105.doi: 10.15429/jkomor.2018.18.2.96

Min-Jee Kim; Shin Na Rae; Myeong-Jong Lee; Hojun Kim. Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation. Journal of Korean Medicine for Obesity Research, 18(2), 96-105. doi: 10.15429/jkomor.2018.18.2.96

Min-Jee Kim; Shin Na Rae; Myeong-Jong Lee; Hojun Kim. Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation. Journal of Korean Medicine for Obesity Research. 2018; 18(2) 96-105. doi: 10.15429/jkomor.2018.18.2.96

Min-Jee Kim, Shin Na Rae, Myeong-Jong Lee, Hojun Kim. Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation. 2018; 18(2), 96-105. Available from: doi:10.15429/jkomor.2018.18.2.96

Min-Jee Kim, Shin Na Rae, Myeong-Jong Lee and Hojun Kim. "Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation" Journal of Korean Medicine for Obesity Research 18, no.2 (2018) : 96-105.doi: 10.15429/jkomor.2018.18.2.96